This is by way of a mental note on how to do this. You do not get crispy skin and you can't stuff it, you can't even carve it as it falls apart because it is so tender, but it saves oven space when catering for lots of people and the breast is never dry. I keep my leftover rosemary and thyme in the freezer, and use that for this chicken recipe. I use the resulting stock in my Carrot and Lentil soup. The carrots and stock prevent the chicken sticking to the bottom.
These times and weights are for reference but please note, all appliances vary and your mileage may vary, please make sure the chicken is properly cooked before eating.
|Weight (kg)||Weight (lb)||Serves*||Time on high||Time on low||Time on high then low|
|1.4 kg||3 lb||5||3 hours||6 hours||1, 4 hours|
|1.8 kg||4 lb||6||3.5 hours||7 hours||1, 5 hours|
|2.2 kg||5 lb||7||4.5-5 hours||8 hours||1.5, 5.5 hours|
* when served with trimmings, and not feeding hungry gannets such as rugby players
This page was last updated by Mad Hatter on 12th May 2001.